Recipe: Tasty Pickled squash

Pickled squash. Pickled Squash. this link is to an external site that may or may not meet accessibility guidelines. While pickled squash is technically a condiment, my recipe is intended to be a side dish or summer potluck salad—and it's ready to eat in just a couple of hours. A simple tasty recipe for quick Pickled Summer Squash, delicious on sandwiches and burgers and Come August, there always seems to be an overabundance of summer squash and zucchini in the.

Take paper towels and wipe thoroughly until most of the salt is removed. This great and healthy Fermented Summer Squash recipe. It is really easy, healthy and fun way to eat your vegetables. You can have Pickled squash using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pickled squash

1. Prepare 1 1/2 lb of yellow crook necked squash.
2. Prepare 1 cup of distilled white vinegar.
3. Prepare 1/2 cup of sugar.
4. It's 1 tbsp of salt.
5. It's 1 1/2 cup of water.
6. You need 1/2 tsp of turmeric.
7. You need 46 oz of jar, sterilized.

My husband pickles these crooklike squashes otherwise known as summer squash. All he does is cut them into bite size pieces and put them in canning jars just like you would. Yes, but not all pickling requires canning. Quick pickling is brilliant, as the process is incredibly fast, maintains the fresh taste, and doesn't need to be canned.

Pickled squash step by step

1. Wash the squash and slice into medallions. Put into jar..
2. In a pot heat 1 cup vinegar and 1 cup water. Add sugar and salt. When dissolved add the turmeric..
3. Pour vinegar solution over the top of squash. Add lid and let cool..
4. Let sit in cool dry place for 2 weeks. Serve hope you enjoy!.
5. Refrigerate after opening. Will keep as long as a regular jar of pickles..

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